The BEST Grain-free Pumpkin Waffles

Name: The BEST Gluten-Free Pumpkin Waffles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 C Cassava Flour (140 g); 1/3 C Arrowroot Starch; 1/3 C Sugar; 3 Large Eggs; 1/2 C Butter (soft); 2 TBS Avocado OIl (or light cooking oil); 1/3 C Pumpkin Puree (not pie filling); 3/4 C Milk of Choice; 1 TSP Cinnamon; 1/4 TSP Nutmeg; 1/2 TSP Salt; 1/2 TSP Baking Soda; 1 TSP Cream of Tartar

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It's pumpkin season, and that means it's time to whip out the lightest, fluffiest, and perfectly crisp; the BEST Grain-free Pumpkin Waffles!

Grain-free pumpkin waffles sitting on a marble counter top on grey plates. There are four different plates and three of them have a dollop of fresh whipped cream and a dash of cinnamon on them.

It's October, and that means it's pumpkin season over in our house. Of course, my husband is the oddball out and only loves his pumpkin in pumpkin pie. My girls, on the other hand, are completely obsessed with pumpkin. Not in total; they have to have a PSL type of pumpkin love either. They love fresh, real pumpkin flavor goodies, which starts first in the morning with these Pumpkin Waffles!

Not a pumpkin fan, but still want to enjoy some yummy waffles? Don't worry; you can check out my regular grain-free waffles if you want to.

What makes these the BEST?

Gluten-free
Grain-free
Nut-free
Real Pumpkin Flavor
The right amount of spice
Fuffy on the inside
Crispy on the outside

They are the perfect pumpkin waffles!

What are they made of?

Cassava Flour
Arrowroot Starch
Sugar
Eggs
Butter
Avocado Oil
Pumpkin Puree - Not pumpkin pie filling
Milk of Choice
Cinnamon
Nutmeg
Salt
Baking Soda
Cream of Tartar

Gluten free pumpkin waffle ingredients laid out getting ready to be made including cassava flour, arrowroot starch, sugar, salt, butter, eggs, pumpkin puree, oil, milk, baking soda, cream of tartar. cinnamon and nutmeg.

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It's Time to Make Breakfast!

Step 1 of pumpkin waffles is to combine the cassava, arrowroot, sugar and salt to a bowl with the soft butter. Like cutting butter for making pie cut the butter into the flour mixture until it resembles wet sand with a few pieces of butter.

Step 1: Combine the cassava flour, arrowroot starch, sugar, salt, baking soda, cream of tartar, and whisk them together. Add the softened butter to the flour mixture and cut it into the flour until it resembles crumbly wet sand with a few butter pieces.

Step 2 of pumpkin waffles is to whisk in the eggs, pumpkin puree, spices, and avocado oil into the flour and butter and flour mixture.

Step 2: Combine the eggs, pumpkin puree, oil, and spices into the butter and flour mixture and whisk until combined.

Step 3: Slowly start adding the milk of choice, whisking it in until the mixture becomes a thick batter.

Step 3: Slowly start adding the milk of choice to the batter and whisk until the mixture combines and is thick but pourable.

Note: The amount of milk needed can vary slightly, so I always add it until it's needed. Some waffle irons prefer a thicker batter, and others prefer thinner, so make the mixture as thick as you want for your machine. Also, this is the reason I weigh my flours; it yields a more consistent batter each time than just measuring it by the cup.

Pumpkin waffle batter made and ready to go into the waffle iron.

Step 4: Time to put your waffle batter into your waffle iron. My waffle iron does not flip, and for these particular waffles, I like to make sure I fill my cavities more on the full side. I find it gets the outside really crisp, and I love the texture of these with the crisp and the fluffy insides. If yours does flip, make sure do to that halfway through.

It's time to enjoy some Pumpkin Waffles!

I like to serve these with simple toppings, butter, maple syrup, whipped cream, and a dash of cinnamon, but you can top them however you like.

More Breakfast Fun!

Homemade Cinnamon Apple Granola

Traditional Waffles

Pancakes

Country Breakfast Sausage

The BEST Gluten-Free Pumpkin Waffles

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast

Cuisine American

Servings 4

Calories 323 kcal

Ingredients

1 C Cassava Flour 140 g
⅓ C Arrowroot Starch
⅓ C Sugar
3 Large Eggs
½ C Butter soft
2 TBS Avocado OIl or light cooking oil
⅓ C Pumpkin Puree not pie filling
¾ C Milk of Choice
1 TSP Cinnamon
¼ TSP Nutmeg
½ TSP Salt
½ TSP Baking Soda
1 TSP Cream of Tartar

Instructions

In a bowl whisk together the cassava, arrowroot starch, sugar, sat, baking soda and cream of tartar.
Like you are making a pie, cut the soft butter into the flour mixture until it resembles wet sand. If there are few small pieces of butter still it's okay.
Whisk in the pumpkin puree, eggs, oil, and spices. The batter will be thicker.
Finally whisk in the milk a little bit at a time. Depending on your measurements you might need a little more or less. (½ - 1 C) If I measure by weight I like the results best with ¾ C of milk.

Notes

For best results weight the flours as cassava flour can settle and always spoon measure.

Make sure your butter is room temperature but not melted.

Use pumpkin puree and not pumpkin pie filling

Depending on your waffle maker this will make 6-8 waffles on average. I prefer the way these get crispy when the waffle maker is fuller so it fills all the cavities.

Keyword breakfast,, grain free, guten-free, nut free, Pumpkin, pumpkin-spce, wafles

If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I’d love to see what you come up with!